Lemon Blueberry Sourdough Bread
A delightful blend of tangy lemon and sweet blueberries, this sourdough bread is both flavorful and visually appealing.
Ingredients
Dough Ingredients
- 50 g active sourdough starter
- 350 g water
- 500 g bread flour
- 11 g salt
- 150 g fresh blueberries Whole blueberries for dough
- Zest of 1 lemon
- 113 g butter, room temperature Approximately 8 tablespoons
- 75 g fresh blueberries, mashed For mixing into the dough
- 45 g honey Approximately 2 tablespoons
- A pinch of salt For added flavor
Instructions
Preparation
- In a large bowl, combine the active sourdough starter and water.
- Add the bread flour, salt, lemon zest, butter, mashed blueberries, honey, and a pinch of salt. Mix until well combined.
Kneading
- Transfer the dough to a lightly floured surface. Knead it for about 10 minutes until it becomes smooth and elastic.
Bulk Fermentation
- Place the dough in a greased bowl. Cover it and let it rise until it has increased in size by at least 50%. This should take about 4-6 hours at room temperature.
Shaping
- Gently shape the dough into a loaf. Place it in a greased bread pan, cover, and let it rise until it has doubled in size.
Baking
- Preheat your oven to 400°F (200°C).
- Bake in the preheated oven for 30-35 minutes until the top is golden brown and the bread sounds hollow when tapped.
Cooling
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Enjoy warm or at room temperature. Pairs well with butter, cream cheese, or your favorite jam. Wrap tightly for storage at room temperature, or freeze sliced for easy access.